About Me

This blog is my blissful journal of happiness. It’s about everything I adore and people I love. Thanks for stopping by. If you would like to write me, please feel free to email me: diana.mieczan@hotmail.comHave a jolly good day!

Fancy a tipsy chocolate treat? When I was about 10 years old, I remember my
dad bringing home a box of those old fashioned little chocolates that had
cherries and some kind of alcohol in them. They were individually wrapped
in a gold colour sparkly wrapping. Now it sounds silly, but back then those
little treats seemed so elegant and grown up to me. For a while now, I've
been planning to recreate them at home and I think I finally managed with this
nifty little recipe.

The good part is that if you're not into white chocolate, you can use milk or
dark chocolate. We used white since its Balazs' favourite. Also, rosemary is a
must. Somehow this beautifully fragrant herb brings out the best of tipsy
treats and makes them come together in the most delicious way.

So tonight instead of a glass of wine how about a few of chocolate tipsy
clusters?

White Chocolate Clusters(Makes around 12 pieces. Adapted from Maria Elia)
Ingredients:
- 3 tbsp. brandy- 50g (about ½ cup) roasted hazelnuts (roughly chopped)- 50g (about ½
cup) dried sour cherries (roughly chopped)- 200g (7 ounces) white chocolate- 1
sprig of fresh rosemary (finely chopped)Gently warm the brandy and pour it into a bowl with the cherries. Leave them to
plump up for around 10 minutes. In the meantime, break the chocolate into
pieces, and together with the rosemary put them into a heat-proof bowl. Set the
bowl over a pan of simmering water, stirring from time to time, until smooth and
then remove from the heat. Next, drain the cherries and add them to the
chocolate with the hazelnuts. Place heaped teaspoons of the mix on to a tray
lined with parchment paper and leave them to set in a cool place. Keep in an
airtight container. Ta dah!